Crispy Oven Baked Chicken
Over the years I’ve learned to make fried chicken a couple of different ways, but there is only one recipe I seem to get right all the time, no complicated batters or deep fryer required. With fifteen minutes prep time and about 35-40 baking time, this is one of my favorite recipes after a long day. It’s also a big hit with my six-year-old, who loves her cutlet cut into strips and served with a bit of barbecue sauce for dipping. Aside from the ingredients, all you’ll need is a large bowl or gallon size sealable storage bag, tongs, and a 9x13x2 baking sheet. Serve this crispy yet tender chicken with classic mashed potatoes, a simple garden salad, or in a sandwich. Brioche bread and iceberg lettuce work best! For less of a messy situation, line baking sheet with foil but I find that placing the chicken directly on the hot baking sheet produces the best crisp.
Makes 6 cutlets
6 pieces skinless, boneless chicken breast
1/2 cup all-purpose flour
2 teaspoons kosher salt
2 teaspoon ground black pepper
2 teaspoons paprika
2 teaspoons ground mustard
5 tablespoons unsalted butter
Preheat oven to 450 degrees.
In a large bowl or food storage bag combine flour, salt, pepper, paprika, and ground mustard. Place chicken in the flour mixture, three at a time. If using a large bowl, make sure to flip the chicken over to coat both sides evenly. If using a bag, shake for about a minute. Set aside.
Place butter in the middle of the baking sheet. Place the pan in the oven for about a minute. Remove pan from oven and place on stove top. With the back of a heat-resistant spoon spread melted butter evenly across the pan. Place the chicken on the baking sheet.
Bake chicken on one side uncovered for 20 minutes, Turn the chicken over and bake for about 15-20 minutes more. Chicken with an internal temperature of 165 degrees is ready to enjoy!